Ontario Food Handler Certification Practice Exam

How can cross-contamination be prevented during food preparation, serving, storage, or display?

1. Avoiding contamination from food to food, equipment to food, and people to food

2. Storing ready-to-eat food with raw meat or poultry

3. Using old food with new food

4. Keeping food uncovered during storage

The correct answer is: Avoiding contamination from food to food, equipment to food, and people to food

The correct choice emphasizes that preventing cross-contamination is critical in maintaining food safety. This involves ensuring that there is no transfer of harmful microorganisms or allergens from one food item to another, as well as avoiding contamination from equipment or people to food. By adhering strictly to this principle, one can significantly reduce the risk of foodborne illnesses, which often arise from contaminated food. In contrast, storing ready-to-eat food with raw meat or poultry poses a major risk of cross-contamination since juices from raw foods can drip onto ready-to-eat items. Using old food with new food can lead to spoilage or the mixing of harmful bacteria from old food into the new food, compromising safety. Moreover, keeping food uncovered during storage can expose it to airborne contaminants, including dust and pests, further increasing the risk of cross-contamination.